I know you are just going to love this Spiced Breakfast Muffin recipe. It’s gluten, grain and dairy-free, but super light and fluffy in texture. Its also really easy to whip up and the muffins freeze really well too. My kids often have these on their way to early morning swim squads or for afternoon tea – perfect high energy food! They are only slightly sweet, so if you’d like to add more sweetener for a sweet muffin, do so.
In my many years consulting as a naturopath and assessing patients diets, the one meal where many people struggled (nutritionally), was breakfast. I found that so many people were searching for more energy, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health.
Those patients that took my advice and changed their ways reported at follow up consults that since eating a nourishing breakfast, they snacked less and found it easier to make healthier food choices right throughout the day. They had better concentration, a happier mood and more energy to exercise. They also had the motivation to prepare a healthy dinner in the evening.
In my professional opinion, if you want to improve your overall health and wellbeing, start the day right with a nourishing breakfast. That’s the reason why my very first book ‘Rise and Shine’ was focussed on starting the day by fuelling your body with a wholesome brekkie.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Spiced Breakfast Muffin
- 200 g sweet potato/s -peeled and diced 1-2cm
- 1 green apple -peeled and diced (large)
- 250 g nut butter (1 cup) *see note below
- 1 tsp ground cinnamon
- 2 tsp mixed spice
- Pinch sea salt
- 3 free-range or organic egg/s
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 30 g buckwheat flour (¼ cup)
- 2 tsp bicarbonate of soda
*I recipe tested this with almond butter, cashew butter and also ABC (almond, brazil, cashew).
- Preheat the oven to 180℃/350℉ (fan-forced). Line your muffin tray with safe, non-stick large muffin cases.
- Start with steaming the sweet potato and apple until cooked (mine took about 5 minutes).
- Once they are cooked, allow to cool for a few minutes and puree in a food processor or high speed blender. Thermomix 10 seconds, speed 5.
- Add the rest of the ingredients and blend until just combined. Thermomix 20 seconds, speed 5.
- Pour into the muffin cases and bake for 15-20 minutes or until cooked (skewer inserted is clean).
- warm with butter
- with a smoothie (our favourites are Coco-beet Berry Smoothie, Tropical Green Smoothie, or a Chocolate Breakfast Smoothie.
- Store in an airtight container in the fridge or freezer.